Roast Pumpkin & Creamy Basil Pesto Gnocchi
with Roasted Tomato & Baby Spinach
Looking for a little Rome-ance? This classic combination has stood the test of time. Just wait till you try these little parcels of crispy potato-ey goodness coated with tender pumpkin… It really is a match made in heaven.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
2 clove
garlic
1 bag
Peeled & Chopped Pumpkin
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Plant-Based Cooking Cream
(Contains Soy;)
1 packet
vegetable stock pot
2 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut tomato into wedges. • Finely chop garlic.
• Place peeled & chopped pumpkin and tomato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes.
TIP: Add extra oil if the gnocchi sticks to the pan.
• To the pan with the gnoccchi, add Nan's special seasoning and garlic and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, vegetable stock pot and the water, until slightly thickened, 2-3 minutes. • Stir in plant-based basil pesto and baby spinach leaves, until wilted and combined, 1 minute.
• Remove pan from heat and gently stir through roasted veggies, until combined. • Season to taste.
• Divide creamy pesto pumpkin gnocchi between bowls. • Top with a pinch of chilli flakes (if using) to serve. Enjoy!